Paradise Jelly Food

PARADISE JELLY

Steps:

• Wash fruit and remove stems and blossom ends from apples and quinces.
• Cut in quarters, Cover with cold water and cook until tender.
• Wash cranberries and cook in 1 quart water until tender.
• Pour cooked fruit into a jelly bag and let drain into a bowl overnight.
• Discard pulp, measure liquid and add an equal amount of sugar, cup for cup, and boil until the jelly sheets off the spoon (about ten minutes).
• Skim, pour into sterilized jelly glasses and seal.

PARADISE JELLY

Steps:

• The apples and quince must be washed, the stem and blossom ends scooped out, and each one quartered.
• Remove any bruises to clean flesh.
• Pick over the cranberries, discarding any less than perfect. Place all in non aluminum pot and barely cover with water Boil until they are quite soft. Strain through jelly bag.
• Slice vanilla beans once lengthwise, and place in clean pot. Add strained liquid and boil gently for 12 minutes.
• Set beans aside. Measure juice, using 1 cup juice to 1 cup sugar, and cooking no more than 4 cups at a time. Place in clean pot. Boil until jelly sheets from spoon.
• Pour into 1/2 pint sterilized jars and seal.
• Process 5 minutes in boiling bath.
• NOTE: Cheat if you like, and add more water to the fruit after the first straining.
• Boil and strain that, combine with the first liquid and continue as directed.
• There's so much pectin in the fruit you can get away with it. Of course if you're going for the top prize at the fair, you might want to forego that this time. Use the vanilla beans in the water you boil for your next few pitchers of herbal iced tea.
• Recipe By : DDMmom

JELLY DOUGHNUTS

Steps:

• In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
• Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
• Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
• Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
• Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.